Scotch Whisky Syllabub Food

SYLLABUB

Steps:

• Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
• Remove from heat and slowly add in the half-and-half.
• Beat until frothy; chill completely, about 1 1/2 hours.
• Pour into glasses, top with whipped cream and sprinkle with nutmeg.

LEMON SYLLABUB

Steps:

• Pour the cream into a bowl and whip until it just holds its shape.
• Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
• Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
• Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
• Spoon into 4 serving glasses and chill.
• for 30 minutes Garnish with lemon rind and serve with dessert biscuits.

SCOTCH WHISKY SYLLABUB

Steps:

• In a large measuring cup or bowl combine first 3 ingredients (lemon juice - lemon peel). Cover and let stand at room temperature for 4-6 hours.
• Stir sugar into mixture.
• Beat cream in a separate bowl and gradually add Scotch mixture, beating until soft peaks form.
• To serve: spoon into goblets and garnish with berries.

SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Steps:

• FOR CUSTARD:.
• Scald half and half in heavy medium saucepan.
• Whisk yolks, sugar and flour in top of double boiler until smooth.
• Gradually, whisk in hot half-and-half.
• Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• Set top of double boiler over ice and chill custard, whisking occasionally.
• Mix in vanilla.
• Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• Beat to firm peaks.
• Add Scotch and beat until firm.
• Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
• FOR TRIFLE:.
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• Sprinkle with 3 tablespoons of Scotch and toss.
• Heat jam in samll saucepan until just pourable.
• Spoon half of jam over cake and spread.
• Top with half of custard.
• Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• Sprinkle with finely chopped almonds.
• Top with 1/2 the bananas.
• Place remaining pound cake cubes in another bowl.
• Sprinkle with 3 tablespoons Scotch and toss.
• Spoon over the bananas in other bowl.
• Layer fruit over.
• Spoon remaining jam over and spread.
• Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
• Whip cream and sugar in large bowl to stiff peaks.
• Add 3 tablespoons Scotch and beat to firm peaks.
• Mound cream atop trifle.
• Sprinkle with finely chopped almonds.
• Garnish with fresh raspberries and chocolate.
• Enjoy!